Dry roast the Malwani Masala ingredients together till a nice aroma wafts and the spices turn a shade darker.
Allow to cool completely.
Grind the roasted masala to a smooth powder. Keep aside.
Grind the ingredients meant for coconut masala to a smooth paste. Add water if necessary.
Heat oil in a pan.
Add the onion and coconut masala.
Cook for 10 minutes, stirring occasionally.
Tip in the powdered Malwani Masala.
Fry for a minute.
Add the chicken along with salt and 1/2 cup water.
Cover and cook till chicken is cooked through.
If you need more gravy, you may add some hot water and bring the curry to a boil.
Switch off heat.
Garnish with grated coconut and coriander leaves.